Where to Buy Traeger Beef Rub
To brand a big smoked beef top round in the 5-7 lb range similar the 1 I recommend below, you'll probably accept to speak to the butcher and go them to cutting one for you. Most of the pieces in the meat department of your local grocer will be much smaller than this.
Flavour it up withmy Texas manner rub (Purchase formula here | Purchase bottled rub) and smoke it until it reaches a perfect medium rare for succulent and smoky goodness that won't quit!
- Prep Fourth dimension: 10 minutes
- Dry alkali: viii-10 hours
- Cook Time: 4-5 hours
- Smoker Temp: 225-250°F
- Meat Finish Temp: 130°F
- Recommended Forest: Oak
- Beef top round, 5-seven lb
- Kosher salt, coarse grained
- Jeff'south Texas style rub (Purchase formula here | Purchase bottled rub)
6.five lb acme round prepare to exist brined/seasoned.
To dry alkali is to add salt to the outside of a piece of meat. The common salt draws out some of the natural meat juices which then mix with the salt and are drawn back into the meat.
At that place's a lot of scientific discipline involved but the main matter is that it works very well on large chunks of beefiness like this acme round.
My process is to glaze the meat with my Texas style rub (Purchase formula hither | Purchase bottled rub) first.
Then, considering my Texas style rub has the right corporeality of salt to season but non plenty to really dry brine the beef perfectly, we add together a lilliputian more fibroid grained kosher salt all over.
Place the pinnacle round into a large lidded container or a colossal nothing height bag and put it in the fridge during the brining process.
Permit the meat dry brine in the fridge overnight for best results. Remove the meat from the fridge and it is ready for the smoker.
Considering the meat is so large, the extra common salt does not demand to be rinsed off.
Set up your smoker for cooking at 225-250°F using indirect heat.
If your smoker uses a water pan, fill it up with hot water or other liquid of your choice.
One time the smoker is ready, place the meat straight on the smoker grate or yous can use a Weber grill pan or Bradley rack to hold it in the smoker and to easily motility it back to the kitchen when information technology's finished cooking.
Keep the smoke going for at least 2 hours if you lot are using a smoker that uses charcoal, gas or electric for fuel.
I recommend oak for this smoked acme round but any smoking wood will work fine.
The cooking process should have about iv-5 hours to reach medium rare (130°F) but may vary depending on your smoker, how ofttimes you open the smoker, the weather, meat thickness and even how cold the meat is when yous place it into the smoker.
Here is the meat iv hours in on my Meadow Creek TS120P barbecue smoker:
Exist sure to utilise a digital probe meat thermometer that stays in the meat the unabridged time it is cooking. I apply the "Smoke" by Thermoworks these days for accurate temperatures.
This allows you lot to keep the lid airtight and still know when the meat needs to be removed from the smoker.
If you want to use an instant read such equally the Thermapen or the Thermopop, that volition work well also.
When the meat reaches 130°F it has reached medium rare and is the all-time temperature in my opinion for eating this cut of beef.
Bring the top round into the kitchen and set it on a cutting lath, tent some foil over it for virtually 10-xv minutes to allow the juices to redistribute earlier slicing.
Piece the meat beyond the grain and serve immediately.
Serve like steaks with mashed potatoes, corn and greenish beans or yous can slice it into thin strips for fajitas, tacos or even toppings for a salad.
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Smoking Meat: The Essential Guide to Real Charcoal-broil – The book is full of recipes and contains tons of helpful information too. Some accept even said that "no smoker should be without this book"!
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Fume, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching y'all how to smoke meat. What my first book touched on, this 2d book takes it into much greater detail with lots of pictures.
It also includes a consummate, step-by-step tutorial for making your own smoked "streaky" bacon using a 100 twelvemonth old brine recipe.
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Printable Recipe
Smoked Beef Top Circular
Ingredients
- Beef top circular ((, 5-7 lb))
- Kosher common salt ((, coarse grained))
- Jeff'due south Texas mode rub recipe
Instructions
- Add more coarse kosher salt to the meat to help with the dry brining process. Run across flick in web version of recipe to judge proper coverage.
- Place elevation circular into lidded container and place into fridge overnight.
- When the brining process is complete, remove the tiptop round from the refrigerator and set aside.
- Gear up smoker for cooking at near 225-250°F with indirect heat.
- Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
- Utilize oak smoke for best results but whatsoever smoking wood will work fine.
- Add together smoke for at least two hours.
- When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.
12 Comments
Source: https://www.smoking-meat.com/may-19-2016-smoked-beef-top-round
Great recipe… 5lbs on my rectec bullseye cooked quick at 225… might effort depression. Awesome for a mushroom swiss steak sandwich on pretzel bun!!! So juicy and delicious! I foiled and put in a pocket-sized cooler 2 hrs until dinner and all of the juicy stayed in. Too a grill mat actually helps proceed it from drying out. THANKS
Made this today after dry brining overnight. Cooked information technology at 240 degrees in my Rec Tec until an internal temp of 136, roughly 4 hours. I pulled information technology off then, wrapped tightly in aluminum foil, then wrapped that in a towel, then put information technology into a cooler for 2 hours to remainder. When I took information technology out I checked the temp and information technology was still 134 degrees. My family loved it! I will definitely make this recipe over again! Thank you, Jeff!
Made this last night on my Traeger Pellet Smoker. Brined my meat over nighttime with table salt, pepper and garlic powder. Didn't add together anything else, but popped it in the smoker at 180 for an hour (I am trying to figure out how to get more than smoke flavor in my meats, and someone suggested this) and then bumped it upwards to 225 for ii hours. I but had a iii pound roast. I took mine to 140, and it was perfect! Thanks for all the tips!
Look into smoke tubes they are a game changer
you simply need to drop the Traeger down to 215 to get strong smoke… this wont bear on your cook times as well much and will prevent the demand to bump upward the temp to cease the cook!!!
Dumb question: When the recipe says to add smoke for 2 hours, that means ii or iv-5 hours of the total medium rare cooking time, NOT an additional two hours, right?
You are correct. This time is given for those who do not accept wood or pellet smokers. It only means they tin can add together wood chips/chunks for just two hours if they like. Longer is fine and more than closely simulates a real wood smoker providing there is plenty of airflow into and out of the smoker.
Hey Jeff what would cooking time exist if the roast size was 25 to 30 lbs I'one thousand looking to feed up to 50 people . Would you cut the roast into smaller pieces for lower cooking fourth dimension
I accept not cooked a elevation round of that size as well-nigh of them are cut into much smaller roasts of 4 to 7 lbs each. If I had one that size, I would definitely cut it up into at least 4 or 5 roasts so they would cook faster, be easier to piece, each slice would have more seasoning, etc.
That much cold meat in the smoker is going to increment the cook time a little simply probably not more than than an hour or so at the most. Remember that time is simply an judge, the roasts are done when they reach your desired washed temperature in the thickest part of the meat. I advise medium rare or about 130 to 135°F maximum.
Melt time is based on minimum thickness. My roast was 6.5 lbs and the minimum thickness was the distance from top to bottom which was an average of nearly iv inches. I would expect any top round roast of this equivalent size to take about 4 to 5 hours to achieve medium rare if you maintain 225-250°F in your smoker.
Amazing!!!! Even though I cooked it a tad to long it nevertheless was peachy!
Smoked Beef Superlative Circular -Outstanding.
I got the butcher at the Farm Fresh to cutting a 5 lb roast size hunk of the top round. I followed the instructions and the meat was absolutely perfect. 137 degrees after 4 1/2 hours gave united states a juicy medium rare beef. Sliced thin, we'll have great sandwiches for a couple days. Cheers!